- 1/4 cup olive oil
- 2 medium onions, thinly sliced
- 2 1/2 pounds boneless, skinless chicken breasts, 1/2 inch cubes
- 2 teaspoons kosher or coarse salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper pinch of cloves
- 2 (14.5 ounce) cans tomatoes, medium dice
- 1 (15 fl. ounce) can tomato sauce
- 1 cup shredded carrots
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon Nielsen-Massey Orange Blossom Water
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Directions
Heat olive oil in a large saucepan. Add onions and sauté over medium-high heat, until golden brown. Place chicken pieces in saucepan and cook until brown, about 6 minutes. Add seasonings, diced tomatoes, tomato sauce, carrots and parsley. Reduce heat to medium-low, cover and simmer for 30 minutes. Before serving, add Nielsen-Massey Orange Blossom Water. Serve over rice.
4-6 servings
- 60 ml olive oil
- 2 medium onions, thinly sliced
- 1130 grams boneless, skinless chicken breasts, 1 cm cubes
- 2 teaspoons kosher or coarse salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper Pinch of cloves
- 2 (411 grams each) cans tomatoes, medium dice
- 1 (440 ml) can tomato sauce
- 50 grams shredded carrots
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon Nielsen-Massey Orange Blossom Water
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Directions
Heat olive oil in a large saucepan. Add onions and sauté over medium-high heat, until golden brown. Place chicken pieces in saucepan and cook until brown, about 6 minutes. Add seasonings, diced tomatoes, tomato sauce, carrots and parsley. Reduce heat to medium-low, cover and simmer for 30 minutes. Before serving, add Nielsen-Massey Orange Blossom Water. Serve over rice.
4-6 servings